Barley couscous & prawn tabbouleh
- Preparation and cooking time
- Serves 2
Crunchy cucumber and juicy nectarines add a freshness to this high-fibre, healthy lunch - for a veggie version, swap the prawns for cashews or pecans.
- STEP 1
Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.
- STEP 2
Toss through the prawns or nuts and serve on plates or pack into lunch containers.